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Asian cabbage noodle salad recipe

Asian cabbage noodle salad recipe

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  • Recipes
  • Dish type
  • Salad
  • Pasta salad
  • Noodle salad

This is an oriental flavoured salad with lots of crunch. The flavour in the dressing comes from the seasoning packet!

18 people made this

IngredientsServes: 8

  • 1 medium cabbage, shredded
  • 4 spring onions, sliced
  • 60g flaked almonds
  • 1 (90g) packet Chinese flavoured instant noodles
  • 15g chopped fresh coriander
  • 4 tablespoons vegetable oil
  • 125ml rice wine vinegar

MethodPrep:20min ›Ready in:20min

  1. In large bowl, combine cabbage, spring onion and almonds. Crush noodles and add to bowl with coriander. Toss.
  2. In small bowl, combine oil, vinegar and contents of noodle seasoning packet. Toss dressing with cabbage mixture. Serve.

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Reviews & ratingsAverage global rating:(17)

Reviews in English (13)

Sorry, but for me it was just edible.-21 Mar 2018


This was wonderful! I was looking for my mom's recipe online, and this is very close! Her recipe had some slight differences though, that I think make it better. I used 3/4 bag of shredded cabbage to save time, 1/4 cup toasted slivered almonds + 1/4 cup toasted sunflower seeds (sunflower seeds really add wonderful flavor!), 1/8 cup corn or sunflower oil instead of vegetable oil, 3 Tbl. rice wine vinegar + 3 Tbl. sugar (plus seasoning packet). Wonderful! Thanks for the recipe!-14 Jul 2006

by chinagal

A really easy to make side dish. I actually roast the almonds and the ramen noodles with a bit of sesame seeds in the oven til slightly brown before adding to the cabbage and it tastes even better!!-15 Jan 2006

Cabbage and Rice Noodle Salad with Peanut-Lime Dressing

This bright, Asian-inspired salad makes absolutely no claims to any kind of authenticity except for deliciousness. For those nights when takeout beckons, brown rice noodles, gorgeous, gut-healthy cabbage, crunchy cucumber, and an addictive peanut-lime dressing fill the void for a fraction of the calories. This sturdy salad holds up well in the fridge, so (we know from personal experience) pack it up with a bit of rotisserie chicken for a filling desk lunch.

Recipe Summary

  • 2 (3 ounce) packages chicken-flavored ramen noodles, broken into pieces, seasoning packets reserved
  • ½ cup raw sunflower seeds
  • ½ cup slivered almonds
  • 1 (16 ounce) package coleslaw mix
  • 3 green onions, chopped
  • ½ cup olive oil
  • 3 tablespoons white vinegar
  • 1 tablespoon white sugar
  • ½ teaspoon ground black pepper

Preheat oven to 350 degrees F (175 degrees C). Spread ramen noodles, sunflower seeds, and almonds onto a baking sheet.

Bake noodles, sunflower seeds, and almonds in the preheated oven until fragrant and toasted, 10 to 15 minutes. Cool to room temperature.

Combine coleslaw mix and green onions in a large bowl. Pour cooled noodle mixture over the top.

Whisk olive oil, reserved ramen seasoning packets, vinegar, sugar, and black pepper together in a bowl until dressing is smooth. Pour dressing over coleslaw and toss to coat.

The Asian dressing is made with soy, fish sauce, rice vinegar, lime, sugar, garlic, oil and optional chili.

I know it looks like there’s a lot of ingredients but don’t worry, a few of them are optional – little additions that make the dressing extra special but it’s really terrific even without:

Fish sauce – just a bit adds extra depth of flavour into the dressing. Just skip it if you want

Lime juice – optional! Just sub with more rice vinegar

Chilli – purely optional!

Recipe Summary

  • 6 tablespoons rice wine vinegar
  • 6 tablespoons vegetable oil
  • 5 tablespoons creamy peanut butter
  • 3 tablespoons soy sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons minced fresh ginger root
  • 1 ½ tablespoons minced garlic
  • 5 cups thinly sliced green cabbage
  • 2 cups thinly sliced red cabbage
  • 2 cups shredded napa cabbage
  • 2 red bell peppers, thinly sliced
  • 2 carrots, julienned
  • 6 green onions, chopped
  • ½ cup chopped fresh cilantro

In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.

In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with the peanut butter mixture just before serving.

Napa Cabbage Salad with Ramen Noodles

This napa cabbage with ramen noodles&rsquo original name is actually Yum Yum Salad, named after the instant ramen noodles brand used to make it. It is one of the most popular potluck salads in our region.

I had this ramen cabbage salad about 5 or 6 years ago for the first time and didn&rsquot like it at all, I was appalled by its saltiness, there were no sunflower seeds in it and the general look of it was not particularly inviting.

But then a friend of ours made this salad for us two years ago. I remembered that disastrous salted thing from a few years earlier and was not particularly eager to eat Maelle&rsquos salad. But I tried it, of course, and was completely hooked.

Ever since, one of us, mostly Maelle makes this salad almost every time we are planning some kind of grill party or summer birthday party and so on. Everybody absolutely loves it, it is fresh, mild and, due to those roasted almonds and sunflower seeds, incredibly crunchy and aromatic.

Tips for Making Asian Ramen Salad

You can find edamame in the frozen section of most grocery stores. You’re looking for shelled, unsalted edamame, and you’ll need to thaw it before tossing it with the salad mixture.

If you don’t have slivered almonds or can’t eat almonds, try using chopped walnuts or pecans in this ramen salad instead. Just make sure to finely chop whatever nuts you use if they’re not already sliced.

I highly recommend using light soy sauce for this Asian salad recipe, as regular soy sauce may overpower the other flavors in the dressing. Regular soy sauce is also much saltier, so opt for light if possible.

Asian Cabbage Stir-Fry Noodle Salad

Recently I went to go visit my best friend and she surprised me yet again with a recipe that demanded to be shared. In college when we were in the dorms she would whip out a full mini kitchen set and have the whole dorm peeking in to see what was cooking. She definitely helped set me on my path of cooking! Years later we are still scheming new recipes together, or having a girls night and I announce that this too will be blogged. So here it is- another random winner to whip up in the kitchen. This can be an appetizer or a main dish, but either way it is a simple yet delicious recipe!

Stir fry cooking is a method that is considered healthy, which some may not know. Boiling vegetables actually takes away some of the nutrients, whereas you can control how much fat goes in to your recipe when you stir fry because only a small amount of oil is needed. It’s also desirable because the veggies come out both tender and crisp. Plus, it cooks quickly due to the high heat, and we all need more of that in our busy lives!

Start by heating oil in a wok or skillet and sauté the garlic. You can use chile or sesame oil too if desired. Throw in your chopped veggies next. For this recipe you will need shiitake mushrooms, chopped green onions and napa cabbage. Add jalapeño if you like a little heat in your dishes. Cook over medium-high heat, stirring often, and pour fish sauce over. Add the peanuts at the end. While everything cooks you can have the vermicelli going separately. Once ready combine everything and serve warm or cold!


    • 1 (8-ounce) box Asian brown rice (whole-grain) noodles
    • 1/4 cup soy sauce (preferably reduced-sodium)
    • 1 tablespoon rice vinegar
    • 2 teaspoons fresh lime juice (from 1/2 lime)
    • 2 teaspoons honey
    • 2 teaspoons toasted sesame oil
    • 1 teaspoon minced fresh ginger
    • 1 garlic clove, minced
    • 3/4 cup fresh cilantro leaves, chopped
    • 3/4 cup chopped salted, dry-roasted peanuts or cashews
    • 2 1/2 cups coleslaw mix (shredded green and red cabbage plus carrots, found in the produce aisle)
    • Red pepper flakes (optional)

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This was great. I used 2/3 the noodles and could definitely use less next time. I tried to add some of the mushroom soaking liquid to the stir-fry for additional flavor

Great way to use up cabbage - the cabbage wilts down significantly. Used only 1/2 pound of pasta and substituted bow tie pasta for the Chinese noodles! Left out mushrooms. Used dried ginger, about 1.5 T. Added one can of great northern beans, for extra protein, at the end. The sliced hard-boiled eggs and extra cilantro were very good. My husband loves the sauce and this dish.

I see this as a recipe with alot of potential, and I am looking forward to making it again, next time using 1/2 lb. noodles instead of the whole pound, and using at least 5 cups of the napa cabbage.

I substituted parsley for cilantro, fresh crimini for the dried shitake, and used fewer green onions. Delicious! Served it for a Chinese New Year ladies' luncheon and the ladies loved it! Filling, not fattenning!

I made this dish with ordinary green cabbage, cooking the cabbage for about 4 minutes before adding the scallions. I also used fresh shitakes, cooking them separately for about 5 minutes. The cabbage was crisp tender, and the shitake meaty. My husband and I found the flavor combinations delicious.

We all loved it! I made the following changes: -Used rice noodles, due to a family member's allergy. Soaked the noodles first, then stir-fried them with the garlic etc. -Per previous reviews, added the cabbage @ the same time as the green onions so that it wouldn't get "mushy." -Again, per previous reviews, added peanuts. Yum. -Used fresh shitakes. I made it earlier in the day and added the garnishes & peanuts at the last minute. I highly recommend it!

I've got to disagree, I didn't think the recipe was all that amazing. Maybe I used the wrong noodles (azumaya asian noodles) or over cooked the cabbage (I followed the directions on the recipe) but it was overly mushy and not particularly tasty.

Really good. Refreshing and light.

Followed the recipe and it's a very tasty dish. May ad more napa cabbage next time because it really shrinks down when it wilts.

If I could have rated this 6 forks, I would have! I love this recipe and can't wait to make it again. This will be something I make monthly - and I don't do that with much. As always, I changed a few things in this recipe to make it my own: Instead of using dried mushrooms, I used fresh shiitake mushrooms. Also, I just went ahead and used powdered ginger instead of fresh and it worked great (just in case you don't have fresh on hand). Also, I didn't use eggs at all, but instead, I added cashews. However, in the future, I do plan to add the eggs for another dimension. But the most important thing I did to this recipe to make it excellent was I added a couple good healthy squirts of Thai red chile sauce to the mixture to give it some heat. And finally, I served this noodle dish WARM, not chilled. I followed the advice of the last reviewer from CT and served it with the hoison chicken, chopped up on top. It was an excellent noodle bowl you can curl up with on the couch and go to town with. Did I mention I love this recipe?

Divine! Delicious exactly as written - I served sliced "spicy hoisin chicken" breasts on top, so it had enough kick otherwise I would toss in some red pepper flakes. I, like others, used fresh (crimini) mushrooms because I had them and they were great. I also omitted the eggs, and instead mixed in and topped with lots of chopped peanuts. Truly delicious served hot or cold, and I cannot wait to make it again. I halved the recipe and it was just enough for two people -- too good!

Excellent! Used fresh soba noodles, fresh shitakes, at room temperature. Thank you for the numerous suggestions re adding chili sauce. Served with Martha Stewart's Asian-marinated roast duck, but this would go well with any plain meat. Can't comment on the quality of the leftovers - there were none.

Overall I loved this recipe but did do a few things differently. I had fresh shitakes so I used them. After reading earlier reviews, I doubled the amount of cabbage and could have used even more -- I prefer a higher vegetable to noodle ratio. I used 1/4 cup of toasted sesame oil rather than 1/3 cup of regular sesame oil. Also added some hot chili oil to heighten the flavor without making it spicy. Yum.

Yummy! It did need a kick, though. I cut back on the sesame oil to 1/4 cup, added more rice vinegar (1 1/2 tbsps), and added a teaspoon or two of chili oil. Also have made this with baked, marinated tofu instead of eggs and if I don't have enough dried mushrooms, I will add fresh ones.

This recipe and the ORZO SALAD WITH FETA, OLIVES AND BELL PEPPERS recipe comprise my room-temperature pasta recipes for hunting trips, football games, picnics. These recipes do not taste like pasta with salad dressing!

#1. cook the cabbage less time. it gets too soft. #2. this recipe lacks a "kick." I added some thai chili sauce and it was just what was needed.

Very nice. Followed the directions to a T. Added more mushrooms. Nice flavor and my husband like it. Served it at room temperature

Although the flavors were great, I thought the texture would have been better if the cabbage had not been cooked. It became soft and disappeared in the dish. I added shredded raw carrot at the end to add some crunch and it helped.

Mmm. wonderful. I served this at room temperature with grilled Swordfish steaks. Used extra shiitakes because I am obsessed. I might add more ginger next time because well, ginger is just such a winner.

Delicious! I made some modifications based on what I had. I used 3 broccoli crowns cut into florets instead of the cabbage and cooked it just till it was bright green along with the mushrooms, garlic and ginger. I only had 2 scallions, but the taste didn't suffer. Because I used broccoli instead of cabbage, I substituted rotelli pasta for the noodles because of the size of everything. That way youɽ get pasta, mushrooms and broccoli in every bite. I would also recommend adding a little chili garlic sauce to the dressing recipe to spice it up a bit.

This was yummy. We served it with the Korean rib recipe from the same issue. This noodle dish is very tasty. I used fungus instead of shitake mushrooms. I don't like the taste of shitake. The fungus gives nice texture and color and has no taste.

Excellent recipe, it was better the next day.

This is a delicious salad. I served it room temperature along with Korean Ribs (not the recipe in the same issue). I did not find dried shitake's so I used fresh ones and just added more than the 12 specified. My guests for dinner asked for this recipe.